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Crit Rev Biotechnol. 2016 Feb 10:1-9. [Epub ahead of print]

From microbes to fish the next revolution in food production.

Author information

  • 1a Universidad De Sonora, Departamento De Investigaciones Científicas Y Tecnológicas De La Universidad De Sonora (DICTUS) , Hermosillo , Sonora , México .
  • 2b Centro De Investigación En Alimentación Y Desarrollo a.C. (CIAD) , Hermosillo , Sonora , México .
  • 3c Universidade Estadual De Santa Catarina (UDESC), Laboratório De Aquicultura (LAQ), Laguna, Santa Catarina, Brazil and Programa De Pós-Graduação Em Zootecnia , Chapecó, Santa Catarina , Brazil , and.
  • 4d Universidad Estatal De Sonora (UES). Carretera a Huatabampo Y Periférico Sur , Navojoa , Sonora , México.

Abstract

Increasing global population and the consequent increase in demand for food are not a new story. Agroindustrial activities such as livestock help meet this demand. Aquaculture arose decades ago and revolutionized the agroindustrial activity as a significant food generator. However, like livestock, aquaculture is based on finite resources and has been accused of being unsustainable. Abandoning aquaculture is not an option considering the food, foreign exchange, and employment it generates, and therefore must be reinvented. Among the many alternatives suggested to make aquaculture more sustainable, microorganisms have been highlighted as a direct food source for cultured fish and crustaceans, a strategy that promises to revolutionize aquaculture by eliminating waste. Considering waste, as part of a cycle, it can increase stock densities and reduce emissions of contaminants and operational costs.

KEYWORDS:

Aquaculture biotechnology; bacteria as food source; biofloc technology; eco-friendly aquaculture; fishmeal substitution; sustainable aquaculture

PMID:
26863376
DOI:
10.3109/07388551.2016.1144043
[PubMed - as supplied by publisher]
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